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Flammkuchen with chioggia beetroot and thyme
Flammkuchen made of fresh dough with goat cheese, creme fraiche and Chioggia beetroot with truffle flavor.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Roll out the dough with the baking paper on the baking tray.
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Divide the goat's cheese into pieces. Mix the crème fraîche with the goat's cheese and the beet juice. Divide over the dough.
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Remove the leaves of thyme from the twigs and spread over the crème fraîche.
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Fry the flammkuchen in the oven for 15 minutes. Meanwhile, peel the beetroot and scrape into slices that are as thin as possible.
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Blanch the slices of beet for 1 minute in boiling water and rinse under cold water in a colander. Let it drain very well.
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Clean the lemon, grate the yellow skin and mix with the beetroot and oil. Season with pepper and salt.
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Remove the flammkuchen from the oven and spread the beetroot over it.
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Nutrition
485Calories
Sodium37% DV880mg
Fat45% DV29g
Protein30% DV15g
Carbs13% DV39g
Fiber16% DV4g
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